Place the peeled, quartered potatoes in water and add the salt. Once the water comes to a boil, cook the potatoes for another 20 minutes or until they are fork-tender.
Heat the milk and butter in a saucepan until the butter is melted.
Drain the potatoes, then return them to the pot. Slowly add the warm milk mixture, mashing with a potato masher or a hand-held mixer until the potatoes are smooth and creamy.
Season to taste with extra salt. Garnish with chopped chives if desired.
Notes
Return the drained potatoes back to the pot they were cooked in so the residual heat can help evaporate any extra water.
Use either a potato masher, hand-held electric mixer or a potato ricer to mash the potatoes.